Reporting
Hospitality KPIs every owner should track
24 April 2026 5 min readBy Alex Garner, Founder of Profit Clinic
Most hospitality businesses either measure almost nothing or measure so much that nobody acts. The useful middle ground is roughly eight numbers, reviewed every week, on one page.
The weekly eight
These are the measures that move before profit does, which is what makes them worth reviewing weekly.
- Sales versus last year and versus budget
- Covers and average spend per head
- Food GP and wet GP, achieved not theoretical
- Labour cost percentage and revenue per labour hour
- Cost per occupied room, for hotels
- Waste value
- Forward bookings or pick-up pace
- Cash position and committed spend
One page, one owner, one meeting
A KPI pack only works when a named person produces it on the same day each week and a short meeting acts on it. Without the meeting it is decoration.
Trend beats snapshot
Show thirteen weeks of history on every line. A single week tells you almost nothing; a rolling trend tells you whether a change worked.
The takeaway
Eight numbers, weekly, with a named owner and a short review meeting. That routine finds problems while they are still cheap.